Foothill Chocolate Chip Cookies

Here’s a great recipe just in time for National Chocolate Chip Cookie Day, which is May 15th.  Although you can’t beat a Toll House cookie, this recipe comes pretty close.  The addition of powdered cinnamon and ginger to the cookie batter makes it just a bit different but totally delicious.

1 cup (2 sticks) of unsalted butter
1 ½ cups of firmly packed light brown sugar
1 egg, room temperature
1 teaspoon of vanilla
2 cups of unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon of salt
1 12-ounce package of semisweet chocolate chips
1 cup of chopped walnuts
1 cup powdered sugar

Cream butter using electric mixer. Beat in brown sugar, egg and vanilla. Combine flour, baking soda, cinnamon , ginger and salt. With mixing machine on low, blend dry ingredients into butter mixture. Fold in chocolate chips and walnuts. Refrigerate until firm. (Can be prepared one day ahead).

Preheat oven to 375 degrees. Lightly grease baking sheets. Break off small pieces of dough, roll between palms into 1-inch rounds. Dredge rounds into powdered sugar. Arrange on prepared sheets, spacing at least 2 inches apart. Bake for 10 minutes. Let cool 5 minutes on sheets. Transfer to racks and cool. Makes about 5 dozen.